Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-chicken-skewers-with-toum-shish-taouk
Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes shrimp pulao with quinoa. Pulao is an Indian staple and this quinoa variation is the perfect one-pot dish to make when you're feeling lazy after work.
Check out the recipe here: https://weightloss-tricks.today/story/indian-ish-shrimp-quinoa-pulao%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-58f64f3dd2730450e9bc4d30">
Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
Join Tiana Gee as she makes sticky patis chicken wings. These wings are first marinated in a fish sauce, garlic, bay leaf and peppercorn mixture before being fried and tossed in a caramel. But that's not all. The wings are then paired with a beautifully bright calamansi aioli. If you're unfamiliar with calamansi, they are a variety of citrus common in the Philippines.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®. Recipe created by Chef Joanne Weir
Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
These easy shrimp tacos provide you with your new go-to party trick: massaging red onion in lime juice with a little bit of salt until they're softened. You'll soon use them on everything.
No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time.
Comforting shrimp and pimiento cheese grits are the perfect dish after a hard day of work. Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits. http://weightloss-tricks.today/recipe/shrimp-and-pimiento-cheese-grits
In this episode of 'Food Film School', 'Nerdy Nummies' host Rosanna Pansino reviews the internet's most popular food videos. Escape The Night, Season 3 Actor, 'The Jetsetter,' out now on YouTube Premium; YouTube’s top food channel with 10+ million subscribers
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
Nearly every corner in Mexico City has a street cart serving fresh tortas. Food Editor Rick Martinez samples a torta de tamal with chocolate atol and an almost-too-big-to-bite chorizo and egg torta.
